Soak pickles
VicentaLakin
The fragrance sprouts are the best foods of time, and the best fragrances are found in the fragrance of the fragrances of the fragrances that follow the fragrance of the fragrances, and the quickest taste of the fragrances that are lost. Therefore, these days after the dawn are the most fragrances of sprouts. And every year, I always buy sprouts that wash and squirt with salt, and then ferment a little bit, or bagged or bottled, and freeze up for winter. It's better to choose the one that's on the big tree of the farmer; fat leaves, green leaves, bright browns on the top of the new leaf, the sweetest and the best food. Smashing sprouts, with a word of “smashing”, shows that the love and heart of sprouts, as well as only smudged sprouts, can truly produce their desired taste. And only the rubbing can spread the salt evenly in the sprouts and eventually make fresh sprouts. Some prefer to be lazy and rubbed on the sprouts with crude salt, so that the sprouts are scattered at ten points, so that the sprouts have a mixed taste and sourness. Only when it is sealed, and the smell will come out after a week. These rubbed sprouts become rare objects in the winter, and each time they eat, they squeeze out a few pieces, or they're cut to pieces, or they're used to make a few eggs ... They spray the air。
VicentaLakin
THE FRAGRANCE, KNOWN AS “VEGETABLES ON THE TREE”, IS THE SEED OF A FRAGRANCE TREE, RICH IN VITAMINS, MINERALS AND PROTEINS AND OF VERY HIGH NUTRITIONAL VALUE. THE FRAGRANCE IS NOT ONLY NUTRITIOUS BUT ALSO OF HIGH VALUE. ACCORDING TO CHINESE DOCTORS, THE FRAGRANCE IS IRRITATING, IRRITATING, IRRITATING, IRRITATING, IRRITATING, ETC. EVERY YEAR, AFTER SPRING, BEFORE AND AFTER THE RAIN, THE FRAGRANCE SPROUTS BEGIN TO BE PICKED AND MARKETED, WHEN THE FRAGRANCE LEAVES ARE THICK, THE RED EDGES OF THE GREEN LEAVES ARE RED, AND THE SCENT IS SO RICH THAT THEY CAN BE MADE INTO A VARIETY OF DISHES THAT ARE VERY POPULAR. UNFORTUNATELY, THE DISH IS TOO POWERFUL TO BE EATEN ONCE THE RAIN HAS PASSED. SO PICK UP THE SPROUTS, OR FREEZE THEM, OR FREEZE THEM, AND THEN KEEP THEM, SO THEY CAN EAT FOR A LONG TIME. ESPECIALLY FROZEN SPROUTS, WHICH CAN EVEN BE EATEN EVERY YEAR. 1. CHOOSING THE SMALLEST AND FRESHEST SPROUTS IN THE FIELD. THE YOUNGER THE SPROUTS, THE LOWER THE AMOUNT OF NITRATE FRESH, THE SMALLER THE NITRITE PRODUCED IN THE SALT. SO TO PICK THE FRESHEST SPROUTS FOR PICKLING, THE PRICE IS SLIGHTLY HIGHER. 2. REMOVAL OF NITRATES AND NITRITES BY IRONING. IN BOILING WATER, THE IRONING OF ABOUT ONE MINUTE CAN REMOVE MORE THAN TWO THIRDS OF NITRATES AND NITRITES AND CAN EFFECTIVELY MAINTAIN THE GREEN COLOUR OF SPROUTS. THE FRAGRANCE CONTAINS MUCH HIGHER NITRATES AND NITRITES THAN NORMAL VEGETABLES AND RISKS CARCINOGENICITY, EVEN IF FRESH FOOD IS REQUIRED FOR ABOUT ONE MINUTE. COARSE SALT IS SALTED. CRUDE SALT IS NOT FINELY PROCESSED, THE MOST PRIMITIVE NUTRIENTS AND FLAVORS OF SALT ARE PRESERVED, AND THERE ARE NO ADDITIVES AND PICKLED FOODS ARE NOT SUSCEPTIBLE TO DETERIORATION. IF ROUGH SALT IS NOT AVAILABLE, SALT WITHOUT IODIZED SALT IS ALSO USED TO MAKE IT. 4. REFRIGERATED OR FROZEN AFTER SALTING. REFRIGERATION IS SUFFICIENT IF IT IS TO BE EATEN IN THE NEAR FUTURE; IF IT IS TO BE PRESERVED IN THE LONG TERM, THE ANNIVERSARY IS TO BE EATEN. REFRIGERATED SPROUTS MADE OF SALT PICKLED, EVEN ATE THEM IN THE COMING YEARS, KEPT THE COLOURS GREEN, SMELLY AND LESS NUTRIENT LOSS. IF YOU WANT TO EAT PICKLED SPROUTS, YOU MUST MAKE THEM FOR MORE THAN SEVEN DAYS, AND IT IS BEST TO MIX THEM WITH FOOD WITH VITAMIN C. 6. SAVED IN SMALL PACKAGINGS OR SMALL PACKAGINGS, WHICH ARE READILY AVAILABLE. THE SPROUTS THAT ARE NOT AVAILABLE FOR THE TIME BEING SHOULD BE KEPT AS SHORT AS POSSIBLE. 7. IF THE SALT IS LONG OR TOO SALTY, THE WATER CAN BE IMMERSED AND THE EXCESS SALT REMOVED PRIOR TO EXTRACTION。
VicentaLakin
Spring pickles with the smell of meat -- Grandma's family had a chat the other day with my friend, the Zhong editor of Hangzhou, who asked me what food I brought back to school, and I said I brought a red oil chip, bought it, and the son loved it. Speaking of which, the Zhong editor suggested to me that her grandmother's hand was keeping a small dish -- pickles -- and that the elderly people were said to make a big bowl every spring, and that the family loved it. The editor of the bell gave me a detailed account of the groceries' practices, and I did it myself. It's Grandma's handy dish, and it tastes like meat, and it doesn't add a bit of fragrance to it, and it tastes good, fresh, sweet, and I like it very much, and it is presented to you today. This dish is made in a way that reminds me of the smoked fish in the north, which is about the same procedure, which is to blow up and soak with the juice。
VicentaLakin
The eight-bone spicy sauce is a traditional dish that used to be in Beijing in the early spring, but is less sophisticated, and fresh vegetables are available for four seasons, but it's very chili for you to share. The octopus sauce, which is free to be made, is not limited to eight kinds of food, but consists mainly of cooking. But it's the Beijing tradition of soy sauce and soy sauce, or it's not chili sauce. Some of these materials are indispensable, namely peanut rice, soybeans or soybeans, and tofu dry. The octopus sauce can be used to put some meat on it, while the veggies must have some mushrooms or veggies, so that the octopus sauce can be considered a kyochi dish. It's easy to make the octopus sauce, but it's only possible if it's fried, and because it's used, it can also be managed without salt and taste. They can also be stored in a conservatory box if they do not finish at a time, as an excellent snack for porridge or dinner. This will be done as follows:
